seafood and spinach pottage with spuds

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Seafood and spinach pottage with spuds

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

Lerato Umah-Shaylor shares her recipe for traditional Nigerian yam porridge or pottage (see Know-how, below). Hers is packed with juicy prawns and greens.

Ingredients

1 large onion, halved

2 red romano peppers

1 scotch bonnet or 2-3 red chillies

3 garlic cloves

3 tbsp vegetable oil

1 tbsp tomato purée

2 tsp smoked paprika

700g sweet potatoes, peeled and cut into 5cm chunks

500ml vegetable stock

1½ tsp fine sea salt

500g white fish fillets (such as pollock, haddock or cod), cut into 5cm chunks

400g spinach, leaves and stalks separated, chopped

300g raw shelled king prawns

Small bunch thai basil or regular basil, leaves picked

Directions

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Seafood and spinach pottage with spuds

Ingredients

Directions

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